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Homemade Peanut Brittle is a sweet and salty, old-fashioned treat that is perfect as a snack or to package up as a holiday gift. It’s made with just 5 simple ingredients and roasted peanuts.
Serve peanut brittle at holiday parties or bag it up in pretty holiday bags with Crockpot Candy, Chocolate Covered Pretzels and Peppermint Fudge to give as gifts.
I always loved peanut brittle as a kid. There was actually a peanut candy bar that was my favorite but I don’t think they sell it anymore. Luckily, it’s really easy to make at home with a little patience.
Don’t be intimidated by the candy thermometer. If you don’t have one, you can pick one up at just about any market or order one on Amazon. The important part is to make sure you just let the thermometer dip into the mixture and not touch the bottom of the pan. If it hits the bottom, it throws off the temperature and you won’t get an accurate reading.
recipe walk-through
Ingredients
- Granulated sugar – Regular white sugar.
- Light corn syrup – Light, not dark.
- Water
- Unsalted butter
- Baking soda – This unusual ingredient reacts with the sugar, creating little air bubbles that help the candy break into pieces.
- Roasted peanuts – This will be the only salty party of your brittle, so choose wisely (not the dry roasted kind).
How To Make Peanut Brittle from Scratch
See the recipe card below for full, detailed instructions
This candy is so easy to make, but it does require you to watch the temperature so don’t get distracted!
- Grab a baking sheet with sides (like a jelly roll pan) and cover it with foil.
- Stir together the sugar, corn syrup, and water. Bring the mixture to a boil and continue to boil until the temperature reaches 340 degrees F. It should be golden brown after about 15 minutes.
- Remove the pan from the heat and add butter and baking soda. It will bubble up (that’s the chemical reaction) so work quickly stirring with a silicone spatula until smooth.
- Pour in the peanuts and stir to evenly distribute. Quickly pour the mixture onto the lined baking pan and spray with nonstick cooking spray. Spread it evenly across the pan into a thin layer.
- Let the candy harden, at room temperature (about 30 minutes), and then break into pieces and store in an airtight container.
Frequently Asked Questions
Baking soda might seem like an odd addition to the peanut brittle. It’s added once the sugar mixture has cooked down and becomes acidic. The baking soda creates a chemical reaction causing little air bubbles to form. The candy becomes porous and brittle, making it easy to break into pieces.
If your peanut brittle is too hard, there is likely a moisture issue. Either you didn’t cook all the water out of the sugar mixture or you didn’t store it in an airtight container. Humidity will affect the candy so make sure you store it properly.
Store in an airtight container at room temperature for 6-8 weeks.
Storage Tips
How to Store Peanut Brittle
Store in an airtight container at room temperature. Do not refrigerate or the brittle will become soft. It will stay fresh for 6-8 weeks, so you can make it in advance if you need to.
Allow the candy to cool completely, then store in an airtight, freezer-safe container for up to 3 months.
Recipe Tips
- Temperature is critical – It’s crucial to make sure the candy comes to the right temperature so you have candy that’s not too soft or too hard.
- Use caution! The candy gets very hot and can easily burn your hands or wrists. Wear and face the pan away from you when you pour it onto the baking sheet.
- Air temperature – I recommend making this on a low-humidity day. Moisture in the air will be absorbed by the candy and soften it.
- Watch the temperature – Be patient with the process. Do not increase the heat to try and make it go faster as you risk burning the candy.
More Holiday Treats To Love
- Salted Graham Cracker Pretzel Toffee
- Peppermint Oreo Truffles
- Peppermint Fudge
- Chocolate Covered Pretzels
- Easy Chocolate Cake Balls (Cake Pops)
- Cream Cheese Mints
Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 6 tablespoons unsalted butter cubed
- 1/2 tsp baking soda
- 1 1/2 cups roasted peanuts
Instructions
- Line a lipped baking sheet with foil and spray with non-stick spray. Set aside.
- To a medium saucepan, add the sugar, corn syrup, and water. Add in the candy thermometer to the pan making sure it touches the mixture but not the bottom of the pan. Bring the mixture to a boil over medium heat and then continue to boil until the mixture is golden brown and reaches 340 degrees. This should take about 15 minutes.
- Remove the pan from the heat and quickly stir in the butter and baking soda until smooth. Then stir in the peanuts until evenly distributed.
- Pour the mixture onto the prepared baking sheet and spread evenly with a silicone spoon, working quickly, as it will start to set.
- Let harden at room temperature, about 30 minutes, and then break up into pieces.
- Store in an airtight container.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This recipe left a burn taste in me mouth 340 is to hot I think
My Aunt Mabel said the KEY to peanut brittle is to always have FRESH SODA ! Always buy a new box!
Awesome feedback Debra! Thanks for stopping by.